Order Online

Twice-fried plantains served with garlic-citrus sauce

Shrimp marinated in lime juice, cilantro, and red onion

Savory pastry filled with seasoned beef and Chicken, onions, and olives

Melted cheese with chorizo, served with warm tortillas

Tomato-chile broth with crispy tortilla strips, avocado, and queso fresco

Traditional chicken soup with vegetables and herbs

Shredded beef stewed in tomato, peppers, and spices, served with rice and beans

Peruvian-style rotisserie chicken with ají verde sauce

Pork,Chicken and beef marinated with achiote and pineapple, served on corn tortillas

Brazilian fish stew with coconut milk, peppers, and cilantro

Chicken or beef served with Tortia cream cheese pintos and Avacdo

Warm, golden tortillas stuffed with melted cheese and your choice of chicken, beef, or shrimp.

Coconut rice

Slow-cooked black beans

Fried cassava with dipping sauce

Grilled corn with cotija cheese, lime, and chili

Classic caramel custard

Sponge cake soaked in three milks, topped with whipped cream

Fried dough sticks with cinnamon sugar and chocolate sauce

Creamy cheesecake with caramelized milk

Hibiscus iced tea

Rum, mint, lime, and soda

Brazilian cocktail with cachaça, lime, and sugar

Strong Cuban espresso

Fresh oysters topped with a Peruvian chili vinaigrette

Golden corn cakes filled with slow-cooked duck, avocado crema, and micro herbs

Silky corn soup infused with truffle oil, topped with crispy corn husk threads

Hearts of palm, heirloom tomatoes, avocado mousse, and citrus vinaigrette

Lobster tamal wrapped in banana leaf, served with saffron beurre blanc

Crispy, bite‑sized pastries with your choice of beef, chicken, or cheese filling.

Wagyu beef filet with Oaxacan mole, cacao nibs, and roasted plantain purée

Seared duck breast with tamarind-orange glaze, yucca gratin, and spiced rum reduction

Pan-seared sea bass with tomato-olive-caper sauce, paired with quinoa pilaf

Patagonian lamb rack with chimichurri espuma, roasted root vegetables, and Malbec jus

Seasonal Andean vegetables roasted with olive oil and herbs

Coffee-infused sponge cake soaked in three milks, topped with espresso foam

Guava sorbet with caramelized corn brittle

Single-origin Mexican chocolate soufflé with mezcal anglaise

Malbec, Torrontés, and Chilean Carménère curated for each course

Passionfruit twist on the Brazilian classic

Smoky reinterpretation of the Italian aperitif

Aged rum, pisco, and artisanal tequila flights